Patent application number | Description | Published |
20100076080 | Synthesis of Cyclohexane Derivatives Useful as Sensates in Consumer Products - The present invention provides synthetic routes for preparing various isomers of cyclohexane-based coolants, such as menthyl esters and menthanecarboxamide derivatives, in particular those substituted at the amide nitrogen, for example with an aromatic ring or aryl moiety. Such structures have high cooling potency and long lasting sensory effect, which make them useful in a wide variety of consumer products. One synthetic route involves a copper catalyzed coupling of a primary menthanecarboxamide with an aryl halide, such reaction working best in the presence of potassium phosphate and water. Using this synthetic route, specific isomers can be prepared including the menthanecarboxamide isomer having the same configuration as l-menthol and new isomers such as a neoisomer having opposite stereochemistry at the carboxamide (C-1) position. The neoisomer unexpectedly has potent and long lasting cooling effect. Preparation schemes for neoisomers of other menthyl derivatives which are useful as coolants, including esters, ethers, carboxy esters and other N-substituted carboxamides are also provided. | 03-25-2010 |
20130216486 | SYNTHESIS OF CYCLOHEXANE DERIVATIVES USEFUL AS SENSATES IN CONSUMER PRODUCTS - The present invention provides synthetic routes for preparing various isomers of cyclohexane-based coolants, such as menthyl esters and menthanecarboxamide derivatives, in particular those substituted at the amide nitrogen, for example with an aromatic ring or aryl moiety. Such structures have high cooling potency and long lasting sensory effect, which make them useful in a wide variety of consumer products. One synthetic route involves a copper catalyzed coupling of a primary menthanecarboxamide with an aryl halide, such reaction working best in the presence of potassium phosphate and water. Using this synthetic route, specific isomers can be prepared including the menthanecarboxamide isomer having the same configuration as l-menthol and new isomers such as a neoisomer having opposite stereochemistry at the carboxamide (C-1) position. The neoisomer unexpectedly has potent and long lasting cooling effect. Preparation schemes for neoisomers of other menthyl derivatives which are useful as coolants, including esters, ethers, carboxy esters and other N-substituted carboxamides are also provided. | 08-22-2013 |
20140186272 | SYNTHESIS OF CYCLOHEXANE DERIVATIVES USEFUL AS SENSATES IN CONSUMER PRODUCTS - The present invention provides synthetic routes for preparing various isomers of cyclohexane-based coolants, such as menthyl esters and menthanecarboxamide derivatives, in particular those substituted at the amide nitrogen, for example with an aromatic ring or aryl moiety. Such structures have high cooling potency and long lasting sensory effect, which make them useful in a wide variety of consumer products. One synthetic route involves a copper catalyzed coupling of a primary menthanecarboxamide with an aryl halide, such reaction working best in the presence of potassium phosphate and water. Using this synthetic route, specific isomers can be prepared including the menthanecarboxamide isomer having the same configuration as l-menthol and new isomers such as a neoisomer having opposite stereochemistry at the carboxamide (C-1) position. The neoisomer unexpectedly has potent and long lasting cooling effect. Preparation schemes for neoisomers of other menthyl derivatives which are useful as coolants, including esters, ethers, carboxy esters and other N-substituted carboxamides are also provided. | 07-03-2014 |
Patent application number | Description | Published |
20080213432 | Nutritious fabricated snack products - A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip. | 09-04-2008 |
20090004356 | Nutritious fabricated snack products - A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip. | 01-01-2009 |
20090202700 | Nutritious snack products - Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients. | 08-13-2009 |
20090208607 | Nutritious snack products - Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients. | 08-20-2009 |
20100098822 | Isothiocyanate Preservatives and Methods of Their Use - A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature. | 04-22-2010 |
20110076370 | PROCESSES FOR CONTROLLING THE STRENGTH OF AN EXTRACTABLE BEVERAGE - Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases. | 03-31-2011 |
20110212240 | PROCESSES FOR ISOLATING BITTER QUINIDES FOR USE IN FOOD AND BEVERAGE PRODUCTS - Processes for isolating bitter compounds for use in food and beverage products entailing contacting a bitter compound composition with an adsorbent to adsorb bitter compounds from the bitter compound composition, desorbing the bitter compounds from the adsorbent to obtain a bitter compound isolate, and adding the bitter compound isolate to a food or beverage product to enhance the flavor thereof. | 09-01-2011 |
20120003356 | Process for Producing Cassava Flour - A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg. | 01-05-2012 |
20120003375 | Cassava Products - Products that include cassava flour. The products can be dry blends, doughs, and fabricated snack products. The cassava flour can have a total cyanide content of less than 10 mg HCN equivalent/kg, can have a peak RVA viscosity ranging from about 700 cP to about 1200 cP, can have a final RVA viscosity ranging from about 200 cP to about 1100 cP, and can be formed from a crushed cassava root having a cyanide content of at least 50 mg HCN equivalent/kg. | 01-05-2012 |
20120070557 | Isothiocyanate Preservatives and Methods of Their Use - A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature. | 03-22-2012 |
20120276252 | PROCESSES FOR CONTROLLING THE STRENGTH OF AN EXTRACTABLE BEVERAGE - Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases. | 11-01-2012 |